Description
This delightful dessert combines creamy vanilla pastry cream with a fresh strawberry jelly, perfect for enjoying during strawberry season.
Ingredients
Units
Scale
- 2 cups (500 g) milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup plus 1 tablespoon (110 g) sugar
- 1/3 cup (40 g) cornstarch
- 8.8 oz (250 g) strawberries
- 0.5 oz (15 g) cornstarch
Instructions
- To make the vanilla cream, combine the egg yolks with sugar, cornstarch, vanilla extract, and a small amount of milk in a bowl. Whisk until smooth.
- In a saucepan, heat the remaining milk until it just begins to boil. Gradually add a bit of the hot milk to the yolk mixture to temper it, whisking constantly.
- Pour the tempered yolk mixture back into the saucepan with the boiling milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and let cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- For the strawberry jelly, wash and hull the strawberries. Puree them in a blender or food processor until smooth.
- In a small saucepan, combine the strawberry puree with cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes.
- Let the strawberry jelly cool to room temperature before serving.
- To serve, layer the vanilla cream and strawberry jelly in individual glasses or bowls. Chill in the refrigerator for at least 1 hour before serving.
Notes
For a more intense flavor, use wild strawberries if available. This dessert can be transformed into a trifle by adding layers of crushed cookies. Store in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 60
- Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80